500 g basmati rice
115 g onions
20 g cloves, cardamoms and cinnamon
15 g (1/2 oz) 1 tbls ghee or butter
Salt to taste
4 cups (1 litre) 1 3/4 pint mutton stock
115 g onions
20 g cloves, cardamoms and cinnamon
15 g (1/2 oz) 1 tbls ghee or butter
Salt to taste
4 cups (1 litre) 1 3/4 pint mutton stock
for preparing koftas
500 g mutton, cut into small pieces
8 cloves
2 eggs
Small piece cinnamon
55 g split gram
5 g ginger
5 green chilies
1 bunch cilantro
2 tbsp (30 g) ghee or butter
Salt to taste
8 cloves
2 eggs
Small piece cinnamon
55 g split gram
5 g ginger
5 green chilies
1 bunch cilantro
2 tbsp (30 g) ghee or butter
Salt to taste
method
1. Mix ginger, cardamoms, cloves, green chilies, boiled split gram with mutton pieces well and blend to a smooth paste.
2. To this, add salt, chopped coriander leaves, beaten egg and mix well. Then prepare small balls with this mixture and fry in the ghee until they turn golden brown in color.
3. Heat ghee in a pan, fry chopped onions, garam masala until they are brown and then add rice and fry for 5 minutes.
4. Transfer this mixture to a rice cooker, add mutton stock, salt and mix well. Cook until the rice is done.
5. Garnish with fried koftas and serve hot.
2. To this, add salt, chopped coriander leaves, beaten egg and mix well. Then prepare small balls with this mixture and fry in the ghee until they turn golden brown in color.
3. Heat ghee in a pan, fry chopped onions, garam masala until they are brown and then add rice and fry for 5 minutes.
4. Transfer this mixture to a rice cooker, add mutton stock, salt and mix well. Cook until the rice is done.
5. Garnish with fried koftas and serve hot.
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